Food & Cocktails

I opened our front door recently and an affable courier handed me a boneless leg of lamb. The idea was that I’d cook it, preferably using one of a number of inventive recipes included, and share the results via social media or on this, my humble website.

It used to be that maltmen in whisky plants turned the barley by hand. Working long shifts over the years, the maltman’s barley-stirring arm would hang down so that it would look like a monkey’s. At the Monkey Shoulderplant in Dufftown, Scotland, maltmen still, to this day, turn the barley manually.

The notion that flavored yogurt has a lot of sugar in it isn’t new. But you may not realize how much of that sweet stuff is in your regular old plain, low-fat yogurt (hint: plenty). Here’s how it all pans out:

The American Heart Association recommends that men eat no more than 36 grams of sugar per day, and women no more than 20. A Twinkie packs 19 grams. So does Dannon Activia Blueberry Probiotic yogurt -- per 4.4 ounce serving, which is smaller than a Twinkie.

Cupcakes are passé once again (as they should be). The cronut craze has proven to be short-lived (thank you God). Yet the foodie’s constant craving for fads is unquenchable, so as we forget about the last one we roll out another.

And so, ladies and sheep, allow me to introduce the latest sensation to conquer America: The Evappuccino.

It’s a simple enough concept: An evappuccino is an espresso topped with foamed evaporated milk. Apparently, however, the flavor and distinctiveness of the beverage is proving astonishingly appealing to a wide swath of the public.